Watch how to make it here
This 4-ingredient overnight bagel recipe makes the best homemade bagels with tools you already have at home. They require minimal effort to make and yield chewy, flavorful bagels.
A few notes:
- Recipe: The recipe listed below yields 2 bagels to make sure it’s enjoyed fresh. I noticed that bagels become stale after a couple of days so it’s best to not make a large batch. It is also easier and quicker to prepare a small batch. Plus, the only equipment needed for this recipe is a bowl, baking tray, parchment paper, and an oven.
- Flour: While all-purpose flour can be used to make bagels, bread flour is the best option since it has high protein content which results in a chewy bagel.
- Sugar: Barley malt syrup is one of the best sweeteners to boil bagels in. I typically use this syrup when making bagels but I wanted to find an ingredient that was accessible to everyone. After recipe testing different types of sugar, I found that brown sugar is a great alternative to barley malt syrup and helps the bagel achieve a golden crust.
- Proofing: For the best texture and flavor, this recipe calls for proofing the dough overnight in the fridge. This allows the dough time to slowly ferment and release its flavors.
- Cooking: Boiling bagels for a minute on each side before baking will result in a chewy crust. Be mindful not to boil the bagels for too long otherwise, it will prevent the bagel from rising in the oven.